Step 2

Ingredients

Step 3

Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more. Remove from heat and set aside.

Ingredients

2
cups
Ricotta

3⁄4
cup
Grated Pecorino, or parmesan

3⁄4
cup
Bread Crumbs

3
tablespoons
Parsley, finely chopped

2
teaspoons
Dried Mint, crumbled

2
teaspoons
Fresh Oregano, chopped

2
Egg Yolks, beaten

Salt and Pepper

Step 4

Stir together the ricotta, pecorino, bread crumbs, parsley, mint, oregano and egg yolks. Fold in the onion mixture and season with salt and pepper. Set the filling aside.

Ingredients

2
tablespoons
Olive Oil

Step 5

Arrange an oven rack about 7" from the broiler element and heat. Rub the insides of the zucchini with oil and season lightly with salt. Place zucchini, cut side up, on a foil-lined baking sheet and broil for 5 minutes.

Ingredients

1⁄2
cup
Grated Pecorino, or parmesan

1⁄2
cup
Bread Crumbs

2
tablespoons
Olive Oil

Step 6

Remove baking sheet and fill each zucchini with enough of the ricotta mixture that it mounds slightly but doesn't spill over. Sprinkle each with pecorino and bread crumbs and drizzle with olive oil. Broil until the zucchini are soft and the tops are lightly browned, 10-15 minutes.